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Rich, creamy, and perfectly spiced, these Freezer-Friendly Swedish Meatballs are a cozy classic that store beautifully. Ideal for make-ahead dinners or comforting weeknight meals—just thaw, reheat, and serve!

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Freezer-Friendly Swedish Meatballs

Taylor Jackzen
Rich, creamy, and perfectly spiced, these Freezer-Friendly Swedish Meatballs are a cozy classic that store beautifully. Ideal for make-ahead dinners or comforting weeknight meals—just thaw, reheat, and serve!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Servings 4

Ingredients
  

For the Meatballs

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup white onion finely chopped
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter for frying

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • In a large bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, milk, egg, salt, black pepper, allspice, and nutmeg. Mix until just combined.
  • Form the mixture into small meatballs, about 1 inch in diameter.
  • In a large skillet, melt the butter over medium heat.
  • Add the meatballs to the skillet, making sure not to overcrowd them. Cook in batches if necessary.
  • Cook the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
  • In the same skillet, melt the butter over medium heat.
  • Stir in the flour and cook for about 1-2 minutes, until the mixture is golden brown.
  • Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
  • Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Simmer for 5-7 minutes, until the sauce has thickened.
  • Season with salt and black pepper to taste.
  • Return the cooked meatballs to the skillet, stirring to coat them in the sauce.
  • Simmer for an additional 5 minutes, until the meatballs are heated through and well coated in the sauce.
  • Allow the meatballs and sauce to cool completely.
  • Transfer the meatballs and sauce to a freezer-safe container or zip-top bag. Label with the date and contents and freeze for up to 3 months.

Notes

Preparation Suggestion: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish.
Serving Suggestion: Enjoy with over egg noodles or mashed potatoes.